Description
Description:
This classic shortbread recipe has been passed down from generation to generation, loved for its buttery, melt-in-your-mouth texture and delicate sweetness. Perfect for teatime or as a gift!
Ingredients
Scale
- 150 g (3/4 cup) caster sugar
- 300 g butter, softened
- 300 g (2 1/4 cups) plain flour, sifted
- 150 g (1 cup plus 1 tbsp) cornflour, sifted
- Extra caster sugar (1-2 tsp per round)
Instructions
- Preheat your oven to 150°C (300°F).
- In a mixing bowl, lightly beat the sugar and butter together until combined and smooth.
- Gradually fold in the sifted plain flour and cornflour. Mix gently until the dough just comes together into a ball.
- Divide the dough into two portions. Press each portion into a round, approximately 1 cm thick and 21 cm in diameter, on flat baking trays.
- Crimp the edges by pinching them gently between your fingers and thumb. Prick the dough all over with a fork for an authentic shortbread pattern.
- Bake in the center of the oven for 1 hour. After 30 minutes, swap the trays between shelves and rotate them for even baking. Be cautious not to let the shortbread brown.
- Remove the trays from the oven and, while the shortbread is still hot, cut each round into 12 slices like a cake.
- Sprinkle 1-2 teaspoons of extra caster sugar evenly over each round. Allow the shortbread to cool completely on the trays.
- Store the slices in an airtight container at room temperature. Avoid refrigeration for the best texture.
Notes
- Ensure the butter is softened but not melted for a smoother dough.
- Handle the dough minimally to avoid overworking and to maintain the delicate texture of the shortbread.
- These shortbread rounds make perfect gifts when wrapped in parchment paper and tied with a ribbon.
Nutrition
- Serving Size: 1 slice (1/24 of recipe)
- Calories: 140
- Sugar: 6g
- Sodium: 9g
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 23mg